Ingredients
3 tbsp vegetable oil
¼ cup yellow onion, chopped
1 tsp salt
1 tsp black pepper
½ cup canned tomatoes, crushed
¼ tsp cayenne pepper
1½ tsp white sugar
2 tbsp paprika
2 tsp garlic powder
¼ cup all-purpose flour
¾ cup milk, more as necessary
1 cup Queso Blanco, grated
1 cup American Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
Preparation
In a medium-sized saucepan, combine the oil, onion, pepper, tomatoes, cayenne, sugar, paprika and garlic powder. Saute briefly.
Meanwhile, mix the flour and milk in a small bowl until combined. Slowly pour into the crockpot.
Stir until the mixture becomes thick and smooth.
Add the shredded cheeses, stirring to prevent sticking.
Cook the sauce on low heat for 5 to 10 minutes, or until well blended. You may need to add more milk as necessary.
Season to taste with salt and pepper. Adjust accordingly.
Serve with tortilla chips.
